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Modo Mio Italian Restaurant

172 - 8818 111 Street Fort Saskatchewan AB T8L 3T4 · Food - General

Official record from Alberta →

Inspection summary

Modo Mio Italian Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on September 25, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on November 7, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on August 20, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 6 separate inspections, most recently on September 25, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 6 times across 5 separate inspections, most recently on June 12, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on September 25, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dust build up was observed on the walk-in freezer fan cover. Clean the fan cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris spillage and build up was observed along the walls and corners of the facility. Grease and food debris was also observed behind and under equipment in the food prep areas. Pest control reports indicate that food debris should be cleaned to prevent attraction of pests. Deep clean the above mentioned areas.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A plastic bowl was being used as a scoop and stored inside bulk container of croutons. The bowl was removed once noted.2. There was a container of cooked chicken being stored on top of a container of uncovered cooked spaghetti noodles. This was removed by operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a broken food storage container that had been taped. Ensure that once a dish, utensil, or container is damaged it is removed from use. Broken equipment could potentially contaminate food and is not longer easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris on high touch surfaces and hard to reach areas in the cook line. Notably there was an accumulation of food debris on the prep cooler handles on the prep coolers in the cook line.
  3. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler across from the grill was noted to be at 12C. This was measured with a probe thermometer. Please ensure temperatures are maintained under 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was noted to be obstructed by a refrigeration unit. Please ensure easy access to the handwashing sink for adequate hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One fluorescent light fixture in the kitchen was uncovered. - Ensure light fixtures are covered to prevent potential physical contamination of food. Operator reported he is attempting to order a cover. Section of wall tiling missing to the left of exterior door in kitchen.- Repair area of wall to ensure surfaces are smooth, easily cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep refrigeration unit across from grill was not in good working order and not able to maintain a temperature of 4.0C or less. Surface ambient air temperature 6.0C to 8.0C. Internal ambient air temperature 4.2C to 17.0C. - Schedule maintenance for prep refrigeration unit. Do not store potentially high risk food in the prep refrigeration until a temperature of 4.0C or less can be maintained.
  4. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was noted to be obstructed by a refrigeration unit. Please ensure easy access to the handwashing sink for adequate hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One fluorescent light fixture in the kitchen was uncovered. - Ensure light fixtures are covered to prevent potential physical contamination of food. Operator reported he is attempting to order a cover. Section of wall tiling missing to the left of exterior door in kitchen.- Repair area of wall to ensure surfaces are smooth, easily cleanable, and impervious to moisture.
  5. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container was stacked on open food in the prep refrigeration unit. - Operator removed the stacked container and moved container to appropriate storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food stored in the prep refrigeration unit across from grill with internal ambient air temperature 4.2C to 17.0C. Prawns stored on the left surface section measured at 5.3C with a probe thermometer. Spaghetti on the right surface section measured at 7.6C with a probe thermometer. - Potentially high risk food must be stored at a temperature of 4.0C or less or at 60.0C or higher. All food items were moved into the walk-in refrigeration unit by operator.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Outdoor visible light noted around base of exterior door at the back of kitchen.- Ensure appropriate weatherstripping is installed to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One fluorescent light fixture in the kitchen was uncovered. - Ensure light fixtures are covered to prevent potential physical contamination of food. Operator reported he is attempting to order a cover. Section of wall tiling missing to the left of exterior door in kitchen.- Repair area of wall to ensure surfaces are smooth, easily cleanable, and impervious to moisture.Section of wall paneling missing to the left of dishwashing area. - Repair area of wall to ensure surfaces are smooth, easily cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep refrigeration unit across from grill was not in good working order and not able to maintain a temperature of 4.0C or less. Surface ambient air temperature 6.0C to 8.0C. Internal ambient air temperature 4.2C to 17.0C. - Schedule maintenance for prep refrigeration unit. Do not store potentially high risk food in the prep refrigeration until a temperature of 4.0C or less can be maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris build up was noted in the following areas: - On large stand mixer. - Interior back wall of prep refrigeration unit in kitchen. - Sides and hood of range stove. - Handles of equipment such as prep refrigeration units. - Surfaces of floor and walls surrounding equipment in hard-to-reach areas. Additional cleaning and sanitizing is required in the above noted areas.Dust build up noted on the ceiling of walk-in refrigeration unit by evaporator fans. - Clean and sanitize the walk-in refrigeration unit ceiling. Grime noted to interior top section of ice machine.- Empty, clean, and sanitize the interior of the ice machine.
  6. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat dish in walk-in refrigeration unit uncovered. - Ensure food items in storage are covered to protect from possible contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel available in dispenser at hand washing sink in kitchen. - Ensure to maintain appropriate paper towel supply at hand washing sinks. Operator replenished paper towel in dispenser.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Outdoor visible light noted around base of exterior door at the back of kitchen.- Ensure appropriate weatherstripping is installed to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two fluorescent light fixtures in the kitchen were uncovered. - Ensure light fixtures are covered to prevent potential physical contamination of food.Section of wall tiling missing to the left of exterior door in kitchen.- Repair area of wall to ensure surfaces are smooth, easily cleanable, and impervious to moisture.Section of wall paneling missing to the left of dishwashing area. - Repair area of wall to ensure surfaces are smooth, easily cleanable, and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris build up was noted in the following areas: - On large stand mixer. - Interior back wall of prep refrigeration unit in kitchen. - Sides and hood of range stove. - Handles of equipment such as prep refrigeration units. - Surfaces of floor and walls surrounding equipment in hard-to-reach areas. Additional cleaning and sanitizing is required in the above noted areas.Dust build up noted on the ceiling of walk-in refrigeration unit by evaporator fans. - Clean and sanitize the walk-in refrigeration unit ceiling. Grime noted to interior top section of ice machine.- Empty, clean, and sanitize the interior of the ice machine.
  7. Risk Management Inspection

    0 infractions

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